Unlike traditional buttercream, this Fluffy Vanilla Frosting is silky smooth, much fluffier and far less sweet. The texture is closer to whipped cream, but unlike cream, this Frosting is stable for days. It pipes like a dream, as featured in Vanilla Cupcakes, and is straightforward to make.
Made without icing sugar / powdered sugar, this is actually an old fashioned frosting called “Ermine Frosting”. If you’ve never heard of it before, the ingredients and method will intrigue you!
SNAPSHOT: My Secret Fluffy Vanilla Frosting
Texture: Light and fluffy. Sits between buttercream and whipped cream, but more towards lightness of whipped cream. 100% smooth.
Sweetness and richness: Much less sweet than buttercream with 60% less sugar. In reality it is quite rich because it uses 225g/2 sticks of butter but it doesn’t taste rich because of the very fluffy, whipped cream-like texture.
Uses: Piped or spread onto cakes and cupcakes, or used in place of cream to dollop onto or on the side.
How it sets: At room temperature, it’s soft and fluffy but firm enough to be piped into tall swirls. In the fridge, it will set and become firmer, but not hard like butter. This frosting does not get a crust.
Storage: Keep covered in airtight container or cake dome. On counter on mild days up to about 22°C/71°F. Refrigerate on warmer days that makes butter melt.
Best served at: room temperature. If too cold, the frosting is firmer than ideal.
My secret Fluffy Vanilla Frosting
I call this my “secret” Vanilla Frosting because it’s not a widely known type of frosting and people are always flabbergasted when I tell them how it’s made using butter, milk, flour and sugar.
It’s my best all-rounder that’s a hit with everyone. Take a classic buttercream, in all its rich, sweet glory, and a lightly sweetened vanilla whipped cream, and this Vanilla Frosting sits squarely in the middle.
But unlike buttercream, it’s 100% silky smooth. And unlike whipped cream which deflates within hours, this Vanilla Frosting will hold a tall piped swirl for days and days.
This looks and pipes like buttercream, but it’s WAY less sweet and rich!
This frosting is actually an old fashioned frosting called Ermine Frosting. Also known as boiled-milk frosting, roux frosting and mock cream, none of these names sound particularly flash nor do they capture the magic of this frosting that has a cult following. Some declare it as the best frosting in the world!
About this Fluffy Vanilla Frosting
Though the proper name of this frosting is Ermine Frosting, I’m going to continue to call it Fluffy Vanilla Frosting because that’s exactly what it is – and it sounds a lot more flattering than the real name!😂
The method by which it is made will sound highly unusual: hot milk, flour and sugar is cooked on the stove until thickened into a thick custard texture, then once cool it becomes a thoroughly unappetising looking bowl of gluey-jelly which is then whipped into butter.
And this is when the ugly duckling transforms into a beautiful swan. Because suddenly, you’re staring into a bowl of what looks like whipped cream. Except….. you haven’t used cream at all. You touch it and know that it’s firm enough to pipe into sky-high swirls. You taste it, and it’s silky smooth. A cross between buttercream and whipped cream!
What you need for this Fluffy Vanilla Frosting
All you need is butter, flour, milk, sugar and vanilla. Flour?? I hear you query. YES. That is what thickens this into a frosting texture. I promise you will not detect even the faintest bit of flour once finished – not in texture and certainly not taste.
How to make my secret Less-Sweet Fluffy Vanilla Frosting
First, we make the roux. It’s just like how we start creamy-sauce savoury foods like Mac and Cheese – except it’s sweet, and we take it much further until it’s very thick.
Milk, sugar, flour – Stir the sugar and flour in a dry saucepan over medium heat – this just toasts the sugar lightly to bring out some flavour. Then slowly pour the warm milk in as you whisk (this avoids lumps)
Cook over medium heat until it thickens in a thick dolloping custard. The range of thickness possible is actually quite broad – I’ve made it way thicker and it still worked perfectly. In fact, the frosting holds its structure longer, and it pipes with sharper, more defined edges even though it is just as fluffy. Just don’t take it off when it’s still watery.
Scrape it into a bowl (“it” being a roux);
Cover roux with cling wrap, pressing onto the surface to prevent a skin from forming (or use paper if you’re plastic adverse) then very importantly, allow to fully cool otherwise it will melt the butter. It will become like a thick, pasty, thoroughly unappetising jelly and at this stage you will start doubting me. Have faith!
Cooling the roux / making ahead – I usually cool on counter for 20 minutes then refrigerate for 30 minutes or so to speed things up but don’t let it get fridge cold because otherwise it won’t mix together well with the room temp butter (because the temperatures are too different). You can also leave it overnight in the fridge but take it out about 1 hour prior to dechill it and bring to room temperature.
Now, we whip it up like any other frosting.
5. Beat butter until creamy – just for a couple of minutes. We don’t need it to become aerated because we will be whipping the combined mixture like you do whipped cream and at this stage it will fluff up more;
6. Add dollops of the roux, beating as you go. Take about 1 minute to add all the roux in, this will ensure your Frosting stays smooth;
7. Beat, beat, beat – Add vanilla and a pinch of salt for flavour, then beat for another 2 to 3 minutes, just like you’re whipping up a big bowl of cream; and
8. Voila! Your Fluffy Vanilla Frosting is done!
How to use this Fluffy Vanilla Frosting
Spreading and piping
Spread it onto cakes (like Vanilla Cake) and cupcakes Vanilla Cupcakes or Chocolate Cupcakes).
Or transfer to a piping bag and pipe sky-high swirls, as pictured throughout this post (Wilton 2D tip).
In fact, this frosting was the traditional frosting used for Red Velvet Cake! It was only in modern times that cream cheese frosting became the frosting of choice for Red Velvet.
You can pipe sky-high mounds of this frosting onto cupcakes, and you won’t find it sickly sweet like with buttercream!
Flavours and colouring
Treat it like your everyday buttercream – this frosting can be tinted and flavoured with concentrated flavouring.
To make it Chocolate flavoured, just whip in 1/4 cup cocoa powder at end. Melted chocolate doesn’t work as well because it weighs it down.
Note: I haven’t tried using fresh citrus like lemon, lime and orange to ensure it doesn’t split.
Storage
The butter in this frosting will require refrigeration if the temperature is warm enough for the butter to start softening – this causes the frosting to droop. I find that up to about 23°/73°F, this frosting is fine out on the counter.
If you are forced to refrigerate, make sure you take cakes out 1 1/2 hours prior to serving and cupcakes out 1 hour prior so they come to room temperature. The frosting firms up in the fridge (because the butter goes hard) which is not very pleasant to eat! You need the frosting to come to room temperature so it’s creamy and soft again. It will soften faster than fridge-cold butter because the fridge-cold frosting is not as hard as butter.
So, now you know my secret frosting recipe. 🙂 I’ve been making it for years, relishing in how people who ordinarily shy-away from sky high mounds of frosting have dived into it after I assured them that it’s way less sweet and rich than typical frostings.
Tell me what you think if you try it! – Nagi x
Watch how to make it
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My Secret Less-Sweet, Fluffy Vanilla Frosting
Ingredients
- 5 tbsp flour , plain/all purpose
- 1 cup white sugar , regular/granulated (can reduce to 1/2 cup, Note 1)
- 1 cup milk, warmed using any method , full fat best (but even 0% fat works)
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 225g / 1 cup unsalted butter , softened but not too soft! (Note 3)
Chocolate Frosting option:
- 1/4 cup cocoa powder, unsweetened (Dutch processed best, if you can)
Instructions
Thickening Roux:
- Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
- While whisking constantly, slowly pour the milk in (this ensure it’s lump free).
- As the milk gets hotter, it will start to thicken – stir constantly so the base doesn’t catch.
- Cook until the mixture thickens in a thick, dolloping custard – see video for texture. TIP: Thicker texture = thicker frosting texture but won't make the frosting dense, it's still fluffy and spreadable but it just makes it "sturdier" with sharper edges when piped.
- Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming.
- Cool completely (I leave on counter for 20 min or so then refrigerate 30 min to speed up but don't let it get chilled, best at room temp to beat into butter). You can leave in fridge overnight but take it out 1 hour prior to using (to dechill – otherwise it won't mix well with softened butter).
Making the Fluffy Frosting:
- Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it's smooth and changes from yellow to very pale yellow, almost white.
- Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all.
- Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it's ready to use!
Chocolate flavoured option:
- Beat in the cocoa powder at the end, just until mixed through.
Frosting cakes and cupcakes:
- Use it like any other frosting on cakes and cupcakes – either spread it on with a knife or put in a piping bag. You can pipe sky-high mounds and it will hold its form, as pictured on Vanilla Cupcakes in this post.
- See notes for storage / make ahead.
Recipe Notes:
- This frosting is best used straight after making.
- On cooler days (22C/71F or so), frosted cakes, cupcakes etc can stay out on the counter.
- On warmer days, it will need to be refrigerated – the butter is what will make the frosting droop. Take out of fridge 1 – 1.5 hrs before serving to bring so the frosting can soften (it firms up in the fridge due to the butter).
- The flour milk roux can be made the day before and refrigerated overnight, but then take it out of the fridge 1 hour prior to take the chill out of it, you want it at room temperature.
- Freezing – up to 3 months, thaw overnight in the fridge
Nutrition Information:
Life of Dozer
When he literally DIVES in to inhale a cupcake and gets a big splodge of frosting on his nose that is JUST out of licking range….
I would like to make this coffee flavoured, what would be the best way to do this? Thank you!
I’m no expert but coffee powder would probably work well. Start with 1/2 tsp and suit to taste. Hope that helps.
So I tried to also add philadelfia cream cheese, and it was really really tasty 😍 it is still holding up the shape on a cupcake
That’s what I was wondering – so you subbed 2 sticks of butter for 1 package of philly CC?
OMGeee! Never have I ever licked the buttercream off of both beaters and wish there was more! This is the creamiest most delicious recipe and the sweetness is absolutely perfect!
This came out good. I thought it had a milky taste when I made it but on the cake it tasted great! It also made a smaller amount than I thought it would. I didn’t want to overwhip it, not sure if I should have kept whipping it. I like that you can use regular sugar instead of powdered sugar for it.
Can you make this into a cream cheese frosting?? Omit some butter and add cream cheese instead?
I’ve been making this recipe for years and it’s everyone’s favorite. However, I always have trouble coloring it. It sort of “separates”. I’ve tried gel and powder colors and they both do it. Any thoughts on what I’m doing wrong??
Fat and water (which is the base of the colours you used) don’t emulsify properly. Try using an oil based colouring such as Colour Mill.
Thank you for this! I will give this a try.
Have you tried coloring while making the roux instead?
I haven’t but that’s a good idea!
The best frosting I’ve ever tried! So creamy and light, and most importantly not too sweet! This will be my go to for all future bakes! Mine came out softer than I planned but it’s my bad for getting the butter get too soft; it was still easy to pipe and I even had leftovers to freeze!
Hi, could you substitute other flavorings in the cupcake batter and not too sweet frosting, like lemon extract or strawberry extract?
Hi Debbie. Did you try the flavourings? I was thinking of cooking the strawberries and creating a concentrate for the icing. TIA
I love everything about this- really simple video showing the consistency – short and sweet (but not too sweet). Can’t wait to try this today!
Made this recipe and fell in love with it! For those wondering you can definitely mix things up and play with flavours ( cocoa powder as mentioned, I used freeze dried strawberries to flavour my frosting and it was incredible, have also tried with lemon juice/zest and food dyes and hadn’t failed me yet!) it’s a great recipe
I haven’t tried this yet but it sounds amazing! Would it be suitable to use on a drip cake or would the ganache be too heavy for it?
I’ve made a similar frosting before and it’s wonderful. Is there a way to make it vegan or without dairy (i.e. vegan butter or margarine)? Thanks.
Did you ever try to make it with vegan butter? I’ll be trying that next week. I’ll be using gluten free flour, almond milk, and plant based butter so that it is gluten free and dairy free.
How did the vegan version go? Thinking of trying it!
Can this be made white in colour? Can shortening be used instead of butter to achieve this?
Has anyone tried this recipe with gluten free flour?
As a coeliac household traditional flour is no longer an option.
I might just need to make a cake and give this a test run……
I have just made this recipe gluten free and it has worked well
If you look further in the comments, Nathan made it GF. I’m also trying it now with gluten free corn flour (may be called corn starch in America). The roux worked!
Did u get to try it gluten free?.. Definitely need to kno..
I made this last night with Bob’s All Purpose gf flour. I used 4 Tbsp and it thickened up nicely after a few minutes. I followed the rest of the instructions and the frosting came out beautifully!
Came to the comments looking for the answer to this. Let us know how you go!
I think it’ll be okay as the flour is only needed to thicken the mixture (i suppose!)
Omg this is the best frosting ever! When I eat cupcakes I always take off frosting to eat, everyone say frosting is the best part but Im not a big fan at all as it usually way too sweet , way too much.
But this is lot easier to make than regular frosting and less sweet, less greasy.
Light silky and yum!
I also love eating with scomes too
Thank you so much for sharing this recipe!
Thank you for this fantastic recipe!! I’m a professional Baker turned stay at home parent and I sell GF Baked goods from home.
I substituted the 5 Tbsp of wheat flour with
3 Tbsp of Fine Rice Flour and 2 Tbsp of Tapioca Starch.
I hope this helps someone out there that’s celica like me.
I just made this and it split 🙈
It looked perfect then I added my colours mixing through with a spoon
Is this where I went wrong?
When should I add colouring?
This recipe is a life saver , it tastes amazing I reduced the sugar to 3/4 of a cup and it was amazing . I used it to frost my sons Dino cupcake cake , I used gel food coloring and the consistency was great
Hi Tala, just wondering when in the process did you add the gel food colouring? I’ve seen a few people comment that the food colouring makes the icing split so wondering how you had success!
This type is typically called Ermine or “boiled-milk” frosting and has been around since the late 1800s. It’s super easy and tasty!
I love the idea of this recipe and appreciate the detailed instructions, but I have made it twice and both times it turned out with a lumpy, almost pebbly texture. Delicious but not appetizing looking. Both times I’ve used my Kitchenaid mixer with whisk attachment. I made sure the butter wasn’t too soft (left it out til very soft, then put in fridge for a little bit to firm it up), roux was at room temp, beat butter well before adding roux. What could I be doing wrong? Thank you so much!
I believe your flops with this recipe have been because your butter was still too soft with this treatment. When I made this icing, I took butter out of my fridge into a 19.5C/69F room for about 2 hours. With pressure, it was possible to stick a finger in to make an indent but you certainly couldn’t sink a finger straight in, it was still nowhere near what I would consider “very soft”, and was in fact what I considered, “are you sure this is soft enough? Well, the recipe said 63F and that’s what it is, so…” and it was difficult to get it to start whipping. This is much harder than you realize. Thinking of it as room temperature for softness is misleading, it’s not like the butter you leave in a platter for toast. Probably about 15 degrees C, 5-10 degrees cooler than the average person’s room. I had to cut it into chunks to get it going in the hand mixer, it would not have “spread” otherwise.
I suspect letting your butter get too warm and then bringing it back to cool may have also influenced the consistency and greasiness of it.
Secondly, are you adding the roux slowly? It should be added little by little over a period of about 3 minutes, adding a couple of tablespoons at a time and thoroughly blending before adding more.
Last of all, were you trying to dye it? Dye regularly causes failure in the comments, because most dyes are water based. If you ever give ermine icing a try again, hope this helps.
I got as far as adding the roux followed the directions and the end result was butter separating. Googled it and was instructed to put the bowl in warm water then whip. It warmed the curds to a smooth fluffy frosting. Almost threw it out !
mine is not firm, so fluid, i don’t know what’s wrong too hehehe
I find a hand mixer works better with frostings than the stand mixer. With the hand mixer you can really get all the nooks and crannies of the bowl with the stand mixer you are subject to where the whisk can reach